In 2010 we bravely started our quest for the perfect croissant. But after two attempts we cowardly sneaked away again. The first attempt was just a disaster. I believe we used a recipe by Michel Roux, so we probably cannot blame the recipe. [Read More...]
Bread baking tips
In lots of bread baking recipes you will encounter a line like this; ‘Let shaped dough rise until it has almost doubled in size’.
The scientist in me always wonders what the recipe writer means. Does the writer of the recipe realize that a round shape, for instance the shape of a boule, can increase more than 8 times.. [Read More...]
This little clip shows you how to shape your dough into a boule (round or ball shaped bread).
In the clip Ed uses the technique with a wholewheat sourdough / levain 68% hydration dough. The aim of this technique is to create tension on the outer… [Read More...]
Your oven can make or break your carefully prepared loaves so it is wise to know the workings and sometimes quirky traits of your oven. These tips on temperature, thermostats, steam and stones might be helpful… [Read More...]
For many years I used baking powder from the organic store. Then I got the idea to make it myself, just for the fun of it and also learn more about the how and why. Now I can make baking powder and self raising flour with my favorite organic flour for many bakes and… [Read More...]